Chicken with Fruit and Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This dish really marinates twice. Chicken soaks in a vinegar-oil-garlic mixture before it's cooked, then it chills in the cooking juices, making for very tender meat. Ingredients:
1/4 cup red wine vinegar |
3 tablespoons extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 garlic cloves, minced |
1/2 cup pitted prunes, chopped |
1/2 cup dried apricots, chopped |
1/2 cup pitted green olives, halved |
3 pounds skinless, bone-in chicken breasts |
1 cup dry white wine |
1/2 cup finely chopped fresh flat-leaf parsley |
Directions:
1. Combine first 5 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add prunes, apricots, and olives; toss well to coat. Add chicken; turn to coat. Cover and chill at least 6 hours or overnight.
2. Preheat oven to 450°.
3. Pour wine around, but not over, the chicken; let stand 15 minutes. Bake at 450° for 35 minutes or until chicken is done; let stand 15 minutes. Sprinkle with parsley. Cover and refrigerate at least 2 hours or overnight. Remove chicken from the bones; discard bones. Return chicken to fruit mixture; let stand 15 minutes. Serve with a slotted spoon.
|
|